GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Ashmead's Kernel Apples
Grower
Wendy
Location
Medina, New York
Seasonality
September - December
Blanched Escarole
Bloomsdale Spinach
Broccolo Fiolaro
Castelfranco Radicchio (Local)
Chioggia Radicchio
Cox's Orange Pippin Apples
Delicata Squash
Green Meyer Lemons
Honeynut Squash
Koginut Squash
Kyoto (Kintoki Red) Carrots
Local Verona Radicchio
Orange Carrots - Extra
Pineapple Guava
Puntarelle
Purple Daikon Radishes
Purple Napa Cabbage
Quince
Radicchio Castelfranco
Radicchio Treviso
Radicchio Treviso - Local
Rainbow Carrots
Red D'Anjou Pears
Red Sunshine Kabocha
Thomcord Grapes
Tokyo Negi Onions
Variegated Chioggia
Verona Radicchio
EARLY
Green Owari Satsumas
Grown by Anthony in Reedley, CA
While the excitement of summer produce has faded, we now turn to our fall and winter standouts to carry us through the upcoming cold days. A signal of the robust citrus season ahead, the first of our Green Citrus is now here with the arrival of Green Owari Satsumas, alongside Washington Navel Oranges and Meyer Lemons. These are one of the earliest ripening varieties, with the skins turning intensely verdant, while the flesh develops a deep orange color. Sugars are still developing in the juices — expect big, bright acidity that will mellow as these ripen in the following months.
Picked weeks before full maturity, Green Citrus delivers vibrant acidity and potent essential oils. Their zest is intensely aromatic; their juice is wildly bright and sharp. This early stage opens up new creative directions for chefs — from infusions and dressings to desserts and drinks. This will be a shorter-than-usual season for our green citrus lineup. High temperatures across the Central Valley have accelerated the ripening process.
PEAK
Concord Grapes
Grown by Ray in Germantown, NY
On the cusp of the season’s first frost, Concord Grapes are at their best of the season. The fruits are still clinging to some of their early-season acidity, but their deep, intensely perfumed, dark berry flavor remains. Their thick skins protect them from cold and develop a natural powdery bloom, which acts as a barrier against frost and rain that could otherwise split the fruit. Left on the vine until the first hard frost, they reach their full sugar potential while maintaining freshness.
Ray's vines, over a century old, have adapted perfectly to their region. Their extensive root systems make them self-sufficient, requiring no fertilization. The thick bloom on each grape acts as a natural defense against rain and fungus, allowing Ray to grow with minimal intervention. Each bunch is hand-selected to order, ensuring consistent quality and freshness.
He is one of the few growers who resisted pressure to tear up his Concord vines when demand for this grape plummeted several decades ago. Because of his persistence, his older vines now bear sweet and complex fruit, and he has continued to add new varieties to the mix.
LATE
Peppers
Grown by Samer and Diane in Rock Tavern, NY
Make the most of the final weeks for seasoning peppers before the first frosts hit. Habanadas, Aji Dulces, and Birds Beak Peppers all carry intensely perfumed flavors without the heat, making them ideal for preservation projects. Habanadas, a relative of the much hotter Habanero, are floral with notes of citrus and tropical fruit. Aji Dulces lean more smoky, while still carrying those tropical fruit and floral undertones. Birds Beak Peppers are the most savory of the three, with a tanginess that cuts through their aromatic smokiness.
Go Deeper
See all
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
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